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Wednesday, June 30, 2010

I cobbled this together after experimenting with two different pie recipes in James Beard's American Cookery. It leaves a nice leeway for playing with various fruits and spices. I have used it for various fruit crisps featuring in turn, apples, peaches, and blueberries.

Combine all ingredients together well and crumble over top of fruit filling.

Bake 30-40 minutes in a preheated 400 degree oven. (Note: be prepared to test fruit to see if it needs to bake longer. Apples, obviously, will take longer than soft fruit like peaches. You may need to bake as long as an hour to be sure the fruit in the middle is cooked.

Tuesday, June 22, 2010

Truly a delicious potato chip, worth the extra money. Just enough salt, zipped (or is it zapped?) with just enough pepper on hand-made potato chips. One bag per week for the household makes sure we appreciate these savory bits.

If you have a few extra bucks, then it is worth picking up a package of their most recent limited edition.

*Something I really like is one of Dr. Gemma's regular segments on her podcast, which I thought I'd try to adapt as I have so much I'd like to share that I never can get to it. One bite at a time ... maybe I can do it.

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